Save 20% now through June 2, 2012. 
Print Recipe
Orange-Scented Sauce for Duck and Chicken
Description
A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.
Ingredients
Serves
8
- 2 tablespoons unsalted butter
- 1 medium onion, minced (about 1/2 cup)
- 2 shallots, minced
- 1 tablespoon dried green peppercorns, crushed
- 1 1/2 ounces Glace de Canard Gold®.
- 2 tablespoons orange marmalade
- 3/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons Cointreau, or another triple sec (orange) liqueur
- 1 tablespoon finely grated orange zest
- Salt and ground black pepper
Methods/steps
- In a medium saucepan, melt the butter over medium heat. Add the onion, shallot and crushed peppercorns and sauté them for 5 minutes (until they begin to brown).
- Add the Glace de Canard Gold®, marmalade, and water. Whisk until the Glace de Canard Gold® and marmalade are dissolved. Add the cream and simmer for 2 to 3 minutes, allowing sauce to reduce slightly.
- Just before serving, add the Cointreau and orange zest. Season to taste with salt and pepper.
Additional Tips
Dried green peppercorns have a fresh, almost fruity, and less pungent flavor than black peppercorns. You can substitute black for green peppercorns, but your sauce will be more "peppery," so you might want to use a smaller quantity.